If you’re searching for the ultimate comfort food that’s hearty, satisfying, and practically cooks itself, look no further than Crockpot Chili. This classic favorite is loaded with tender ground beef, three kinds of beans, tomatoes, and a perfect blend of spices that slowly meld together into a rich, robust flavor. It’s the kind of dish that fills your kitchen with mouthwatering aromas and keeps everyone coming back for seconds (and thirds). Whether you’re feeding a crowd or meal prepping for the week, Crockpot Chili is the foolproof dinner that never disappoints.

Ingredients You’ll Need

One of the best parts about this recipe is how it transforms simple, pantry-friendly ingredients into a show-stopping meal. Each component brings something special to the pot, building layers of taste, texture, and color that make Crockpot Chili so crave-worthy.

Ground Beef (2 lbs): The hearty base of the chili, providing rich, savory flavor and satisfying protein.
Kidney Beans (1 can, 15 oz, drained and rinsed): These beans hold their shape well and give a classic chili texture.
Black Beans (1 can, 15 oz, drained and rinsed): Add a mild, slightly sweet taste and a creamy bite.
Pinto Beans (1 can, 15 oz, drained and rinsed): Their smooth texture soaks up all the chili spices beautifully.
Crushed Tomatoes (1 can, 28 oz): The backbone of your chili sauce, giving it body and tang.
Diced Tomatoes with Green Chilies (1 can, 15 oz): These add extra flavor and a gentle kick of heat.
Onion (1 small, diced): Brings natural sweetness and depth to the chili.
Green Bell Pepper (1, diced): Adds color and a fresh, slightly sweet crunch.
Garlic (3 cloves, minced): Essential for that irresistible savory undertone.
Chili Powder (3 tablespoons): The star spice that gives Crockpot Chili its signature warmth and color.
Cumin (1 teaspoon): Adds earthiness and that unmistakable chili flavor.
Paprika (1 teaspoon): For a subtle smokiness and rich red hue.
Oregano (1/2 teaspoon): Balances the spices with a touch of herbal brightness.
Salt (1/2 teaspoon): Brings all the flavors together.
Black Pepper (1/4 teaspoon): Adds a little extra bite.
Cayenne Pepper (1/4 teaspoon, optional): For those who like their chili with a spicy punch.
Olive Oil (1 tablespoon): Used for browning the beef and adding a hint of richness.

How to Make Crockpot Chili

Step 1: Brown the Beef

Start by heating the olive oil in a large skillet over medium heat. Add the ground beef, breaking it up with a spoon as it cooks. Sauté until it’s nicely browned and no longer pink, which should take about 6-8 minutes. Don’t forget to drain off any excess fat—this keeps your Crockpot Chili from becoming greasy and ensures a clean, hearty flavor.

Step 2: Combine Ingredients in the Crockpot

Transfer the browned beef to your crockpot. Now, add in all three types of beans, the crushed tomatoes, and the diced tomatoes with green chilies. Toss in the diced onion, bell pepper, and minced garlic. Sprinkle over the chili powder, cumin, paprika, oregano, salt, black pepper, and cayenne (if using). Give everything a good stir so the flavors start mingling right away.

Step 3: Slow Cook to Perfection

Secure the lid and set your crockpot to low for 6 to 8 hours, or high for 3 to 4 hours. This slow, gentle cook time allows the spices and aromatics to infuse every bite, creating that classic, deep Crockpot Chili flavor. Stir it once or twice if you can, but if not, don’t worry—the magic happens all on its own.

Step 4: Taste and Adjust

Once your Crockpot Chili is bubbling and thick, give it a stir and taste for seasoning. Need more salt? Craving extra spice? This is the perfect time to adjust. Let it rest for a few minutes before serving to allow the flavors to settle and blend.

How to Serve Crockpot Chili

Garnishes

Crockpot Chili is a blank canvas for all your favorite toppings! Pile on shredded cheese, a dollop of sour cream, sliced green onions, fresh cilantro, or even crunchy tortilla chips. Each garnish adds its own flavor and texture, transforming every bowl into your own personalized masterpiece.

Side Dishes

While a steaming bowl of Crockpot Chili is satisfying on its own, it’s even better with classic sides. Serve it with warm cornbread, fluffy rice, or a simple green salad to round out the meal. For a cozy touch, try pairing it with baked potatoes or buttery dinner rolls to soak up every last drop.

Creative Ways to Present

If you’re feeling playful, ladle your Crockpot Chili over crispy fries for chili cheese fries, or spoon it atop nachos for a party-ready snack. It’s also fantastic stuffed into bell peppers or layered over pasta for a fun chili mac twist. The possibilities are endless and always delicious.

Make Ahead and Storage

Storing Leftovers

Store any leftover Crockpot Chili in an airtight container in the refrigerator. It keeps beautifully for up to 4 days, and the flavor only deepens over time. In fact, many say it tastes even better the next day after the spices have had time to mingle!

Freezing

This chili is a meal prep superstar. Let your Crockpot Chili cool completely, then portion it into freezer-safe bags or containers. It freezes well for up to 3 months. For easy thawing, lay the bags flat in your freezer to save space and speed up defrosting.

Reheating

To reheat, simply warm your Crockpot Chili on the stove over medium heat, stirring occasionally until hot. If you’re in a hurry, the microwave works great too—just use a microwave-safe bowl and cover loosely to avoid splatters. Add a splash of water or broth if it’s too thick.

FAQs

Can I make Crockpot Chili vegetarian?

Absolutely! Just leave out the ground beef and double the beans, or add in extra veggies like corn, zucchini, or mushrooms for a hearty meatless version that’s just as satisfying.

Is it okay to use ground turkey or chicken instead of beef?

Yes, ground turkey or chicken are great lean substitutes for beef in Crockpot Chili. The spices and slow cooking will still give you loads of robust flavor.

Can I cook Crockpot Chili on the stovetop instead?

You sure can! After browning the meat, simply combine all the ingredients in a large pot, bring to a simmer, and cook on low for about an hour, stirring occasionally. The flavors won’t be quite as deep as slow cooking, but it’s still delicious.

What’s the best way to make this chili spicier?

If you love heat, toss in a diced jalapeño, use a spicier chili powder, or add more cayenne pepper. Taste as you go—chili can sneak up on you with its spice!

Can I prepare Crockpot Chili the night before?

Definitely! You can brown the beef and combine all the ingredients in your crockpot insert, then store it covered in the fridge overnight. In the morning, simply pop it in the crockpot and start cooking. It’s a real time-saver for busy days.

Final Thoughts

I can’t recommend this Crockpot Chili enough—it’s truly a crowd-pleaser that’s as easy as it is delicious. Whether you’re hosting a game day, feeding a hungry family, or just craving something cozy, this recipe delivers every single time. Give it a try, and let it become your new go-to comfort food!

Crockpot Chili Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 15 reviews

Author: admin
Total Time: 6 hours 15 minutes
Yield: 8 servings 1x
Diet: Non-Vegetarian

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Description

This hearty Crockpot Chili recipe combines ground beef, a trio of beans, and flavorful spices slow-cooked to perfection. It’s a comforting and easy meal perfect for busy days, delivering rich, robust flavors with minimal effort.

Ingredients

Scale

Meat

2 lbs ground beef

Beans

1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can pinto beans, drained and rinsed

Tomatoes

1 (28 oz) can crushed tomatoes
1 (15 oz) can diced tomatoes with green chilies

Vegetables

1 small onion, diced
1 green bell pepper, diced
3 cloves garlic, minced

Spices & Oils

3 tablespoons chili powder
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional)
1 tablespoon olive oil

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Instructions

Brown the Ground Beef: In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon to ensure even cooking. Drain any excess fat before transferring.
Combine Ingredients in Crockpot: Add the browned beef to the crockpot along with the kidney beans, black beans, pinto beans, crushed tomatoes, diced tomatoes with green chilies, diced onion, green bell pepper, and minced garlic.
Add Spices: Stir in chili powder, cumin, paprika, oregano, salt, black pepper, and cayenne pepper if you want extra heat. Mix everything thoroughly to combine all the flavors well.
Cook the Chili: Cover the crockpot and cook the chili on low heat for 6 to 8 hours, or on high heat for 3 to 4 hours. The slow cooking allows the flavors to meld beautifully.
Final Touch and Serve: Before serving, stir the chili well and taste to adjust seasoning if necessary. Serve hot with optional toppings like shredded cheese, sour cream, green onions, or crushed tortilla chips.

Notes

This chili tastes even better the next day, making it ideal for leftovers.
Top with shredded cheese, sour cream, green onions, or crushed tortilla chips for added texture and flavor.
For a spicier chili, add a diced jalapeño pepper or increase the amount of cayenne pepper.

Prep Time: 15 minutes
Cook Time: 6 hours (low) or 3 hours (high)
Category: Main Course
Method: Slow Cooker
Cuisine: American